Ingredients
- 6 ready-made trifle sponges
- 200ml/7fl oz dry sherry
- 250g/9oz frozen raspberries
- 1 x 75g sachet custard powder (or make homemade custard)
- 275ml/10fl oz double cream
- 50g/1¾oz caster sugar
- 50g/1¾oz flaked almonds, toasted
- 150g fresh raspberries, to garnish
Method
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Layer the sponges evenly across the bottom of a deep glass serving bowl. Pour over the sherry and leave to soak for a few minutes.
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Sprinkle over the raspberries in an even layer.
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Make the custard according to the packet instructions and poor evenly over the sponge and raspberries. Put in the fridge for 15 minutes, or until the custard has set.
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Meanwhile, whisk the cream with the sugar to soft peaks.
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Once the custard is set, spoon over the cream and sprinkle with the toasted almonds.
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Refrigerate for a few hours before serving, topping with the fresh raspberries at the last minute.